Butternut, chicken and feta risotto - "Le Must" boutique guest house

This is one of my favorite recipe's, even my two children said to me the other day that it is one of their most favorite meals. I found this recipe in a South African cookbook and it says in there that the recipe is from "Le Must" in Upington. Upington is located in the north western part of the country. I have visited "Le Must" boutique guest house many times during business trips in the area and it was such a joy to enjoy a delicious dinner in a stylish and relaxing atmosphere. The double story boutique guest house is situated in lush gardens with exotic plants on the banks of the orange river.

The original recipe does not have chicken in the recipe so I have modified it a bit.

Ingredients:
4 cups of butternut, peeled and cubed
4 to 6 split (2 to 3 whole) chicken breasts without the skin
3 garlic cloves minced
1 medium sized onion cut into pieces
salt and freshly ground pepper to taste
olive oil

Risotto:
2 T olive oil
2 cups Arborio rice
5 cups chicken or vegetable stock

To finish:
1 1/2 cups Feta cheese
Parmesan cheese
chopped spring onions or fresh parsley
freshly ground black pepper to taste
olive oil
nutmeg (optional)
balsamic vinegar (optional)
butter (optional)

Preheat the oven to 400* F. Grease an ovenproof dish or pan with butter or nonstick spray. Spread the butternut in a single layer in the bottom of the prepared dish. Season with salt and pepper and drizzle with olive oil. Bake in the preheated oven for about 20 minutes until soft.

Cut the chicken breasts into pieces and sauté in olive oil in a pan for a few minutes. Add the onion pieces and minced garlic and sauté for another few minutes until the chicken is done.

Risotto:
Heat the olive oil in a heavy-based saucepan. Add the rice and stir to coat the grains, about 1-2 minutes. Add 1 cup of stock and stir gently and let simmer until all the liquid has been absorbed. Add the rest (4 cups) of stock and let it simmer until all the liquid has been absorbed. The rice should be soft and creamy. Remove from the heat.

To finish:
Mix the rice with the pumpkin and add the chicken and Feta cheese. Scatter Parmesan cheese on top and sprinkle with nutmeg. Garnish with the chopped spring onions or parsley. Grind a little pepper on top and drizzle with olive oil and balsamic vinegar (optional). Stir in a generous knob of butter if the risotto is not creamy enough.

Serve together with a Tomato, mozarella salad.


"Le Must" boutique guest house

Image 1 & 2: taken by me
All other images: "Le Must" boutique guest house

"Le Must" boutique guest house can be contacted at http://www.lemustupington.com/